Oven Temperature Charts – Meat
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Meat | Pre- | Temperature | Time (approx.) | Position in | Meat | Pre- | Temperature |
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heat | ˚C | Oven | heat | ˚C |
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Beef/ Lamb | Yes | 170/180 | 35 mins per 450g (1 lb) + |
| Beef | No | 160/180 |
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(slow roasting) | 35 mins over. |
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Beef/ Lamb | Yes | 190/200 |
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(foil covered) | (1 lb) |
| Lamb | No | 160/180 |
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| (1lb) + 25 mins extra | |||||
Pork | Yes | 170/180 | 40 mins per 450g (1 lb) |
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(slow roasting) | + 40 mins over |
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| Pork | No | 160/180 |
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Pork |
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Yes | 190/200 | 40 mins per 450g (1 lb) |
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(foil covered) |
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| Runner 1 |
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Veal | Yes | 170/180 | from | Veal | No | 160/170 |
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(slow roasting) | (1 lb) + 40 mins over | bottom |
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| of oven. |
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Veal | Yes | 190/200 |
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| Chicken/ Turkey |
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(foil covered) | (1 lb) |
| No | 160/180 |
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| up to 4kg (8 lb) |
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Poultry/Game | Yes | 170/180 |
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(slow roasting) | (1 lb) + 25 mins over |
| Turkey 4 to 5.5kg |
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| (8 to 12 lb) | No | 150/160 |
| (1 lb) at 150/160oC | ||
Poultry/Game | Yes | 190/200 |
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| allow 12 mins per | ||||||||||
(foil covered) | (1 lb) |
| over 5.5kg (12 lb) |
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| 450g at 150oC | |||||||
Casserole | Yes | 150 | 1 | /2 hrs |
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| Casserole Stews | No |
| 1 | 1 | /2 - 2 hrs | |||||||
Cooking |
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If using aluminium foil, never: 1. Allow foil to touch sides of oven. 2. Cover oven interior with foil. 3. Cover shelves with foil. |
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The most accurate method of testing the readiness of joints of meat or whole poultry is to insert a meat thermometer into the thickest part of a joint, or the thickest part of poultry thighs, during the cooking period. The meat thermometer will indicate when the required internal temp has been reached.
Beef - Rare: | 60˚C | Lamb: | 80˚C | Poultry: | 90˚C |
Medium: | 70˚C | Pork: | 90˚C |
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Well Done: | 75˚C | Veal: | 75˚C |
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